Warm Avocado Spoons with Paprika Halloumi, Pomegranate and Lime

Name: Warm Avocado Spoons with Paprika Halloumi, Pomegranate and Lime
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 6.3 oz halloumi cheese; 2 medium avocado; 1/2 cup pomegranate seeds; 1 whole lime; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp honey; 12 leaves small gem lettuce or lettuce leaves; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh mint

An original speedy bite: creamy avocado served in spoons or small leaves, topped with paprika-seared halloumi, fresh pomegranate, and a touch of lime. Ready in minutes with great contrast of texture, saltiness, and freshness.

8 minPrep

5 minCook

13 minTotal

4Servings

VegetarianGluten-FreeLow Carb

Ingredients

Adjust servings

180 g halloumi cheese (cut diced small)
2 units medium avocado (ripe pero firme, diced small)
80 g pomegranate seeds (fresh)
1 unit lime (1 tbsp de jugo)
15 ml olive oil (divided)
2 g smoked paprika (for sazonar the halloumi)
5 ml honey (optional, for equilibrar)
12 units small gem lettuce or lettuce leaves (lavadas and dry, for servir)
1 g salt (solo si hace falta, with moderation)
1 g black pepper (freshly ground)
4 g fresh mint (chopped finely)

Nutrition facts

per serving

231 kcal

Calories

8.2 g

Protein

11.4 g

Carbs

18.1 g

Fat

4.2 g

Fiber

7.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, combine the avocado with the lime zest, lime juice, half of the olive oil, a pinch of salt, and black pepper. Fold in the chopped mint and set aside.
2
2. Heat a nonstick skillet over medium-high heat for 1 minute. If you prefer a surface temperature guide, the pan should be nicely hot, about 375°F to 400°F (190°C to 205°C). Add the remaining olive oil.
3
3. Add the halloumi cubes and sprinkle with the smoked paprika. Cook for 2 to 3 minutes, stirring once or twice, until golden on several sides.
4
4. Add the honey to the skillet during the last 30 seconds and toss quickly to lightly glaze the halloumi without burning it. Remove from the heat.
5
5. Spoon the avocado mixture into each small gem or lettuce leaf. Top with the warm halloumi and then the pomegranate seeds.
6
6. Finish with a little extra lime zest if desired and serve immediately to keep the contrast between the warm cheese and cool avocado.

Chef tips

Pat the halloumi dry before searing so it browns better. If your avocado is very ripe, mix gently so it keeps some texture.

Substitutions

You can swap the mint for fresh basil. If you do not have pomegranate, use small cubes of firm mango for a different profile. The honey can be omitted for a less sweet finish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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